Beef Olives

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840

Source: The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (27)

Beef Olives

a rump of beef, cut into steaks, about five inches long and not half an inch thick ↝ Emu, full rump, raw [Poultry Products]

Forcemeat

some good forcemeat, made with veal ↝ Veal, ground, raw [Lamb, Veal, and Game Products]

Forcemeat coating

some crumbs of bread ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
egg ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
a little grated nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
pepper and salt ↝ Spices, pepper, black [Spices and Herbs]
pepper and salt ↝ Salt, table, iodized [Spices and Herbs]

Gravy

some good gravy ↝ Gravy, NFS [Dips, gravies, other sauces]
a few truffles
morels ↝ Mushrooms, morel, raw [Vegetables and Vegetable Products]
mushrooms ↝ Mushrooms, raw [Other vegetables and combinations]

Another way - Beef Olives

steaks from the inside of the sirloin, about an inch thick, six inches long, and four or five broad ↝ Beef, top sirloin steak, raw [Beef Products]
yolk of egg ↝ Egg, yolk only, raw [Eggs and omelets]
bread crumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
parsley chopped ↝ Parsley, raw [Not included in a food category]
lemon-peel shred ↝ Lemon peel, raw [Fruits and Fruit Juices]
pepper and salt ↝ Spices, pepper, black [Spices and Herbs]
pepper and salt ↝ Salt, table, iodized [Spices and Herbs]
chopped suet ↝ Beef, variety meats and by-products, suet, raw [Beef Products]

Another way - Stewing liquid

some beef broth or gravy ↝ Soup, beef broth, cubed, dry [Soups, Sauces, and Gravies]
some beef broth or gravy ↝ Gravy, NFS [Dips, gravies, other sauces]
a little flour ↝ Flour, 00 [Cereal Grains and Pasta]
ketchup ↝ Ketchup [Tomato-based condiments]
a little lemon juice ↝ Lemon juice, raw [Fruits and Fruit Juices]
pickled mushrooms ↝ Mushrooms, pickled [Olives, pickles, pickled vegetables]
hard yolks of eggs ↝ Egg, yolk only, raw [Eggs and omelets]
forcemeat balls

Instructions (16)

Take a rump of beef, cut into steaks, about five inches long and not half an inch thick.
Lay on some good forcemeat, made with veal.
Roll them, and tie them round once or twice, to keep them in a neat shape.
Mix some crumbs of bread, egg, a little grated nutmeg, pepper and salt.
Fry them brown.
Have ready some good gravy, with a few truffles, morels, and mushrooms, boiled together.
Pour it into the dish and send them to table, after taking off the string that tied them in shape.

Another way

Cut steaks from the inside of the sirloin, about an inch thick, six inches long, and four or five broad.
Beat and rub them over with yolk of egg.
Strew on bread crumbs, parsley chopped, lemon-peel shred, pepper and salt, and chopped suet.
Roll them up tight, skewer them.
Fry or brown them in a Dutch oven.
Stew them in some beef broth or gravy until tender.
Thicken the gravy with a little flour.
Add ketchup, and a little lemon juice.
To enrich it, add pickled mushrooms, hard yolks of eggs, and forcemeat balls.

Original Text

Beef Olives.

Take a rump of beef, cut into steaks, about five inches long and not half an inch thick. Lay on some good forcemeat, made with veal; roll them, and tie them round once or twice, to keep them in a neat shape. Mix some crumbs of bread, egg, a little grated nutmeg, pepper and salt; fry them brown; have ready some good gravy, with a few truffles, morels, and mushrooms, boiled together. Pour it into the dish and send them to table, after taking off the string that tied them in shape.

Another way.

Cut steaks from the inside of the sirloin, about an inch thick, six inches long, and four or five broad: beat and rub them over with yolk of egg; strew on bread crumbs, parsley chopped, lemon-peel shred, pepper and salt, and chopped suet. Roll them up tight, skewer them; fry or brown them in a Dutch oven; stew them in some beef broth or gravy until tender. Thicken the gravy with a little flour; add ketchup, and a little lemon juice, and, to enrich it, add pickled mushrooms, hard yolks of eggs, and forcemeat balls.

Notes

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